Cauliflower Soup

By The Canadian Living Test Kitchen

613 people added this to their Recipe Box
Bookmarks
Recipe3 out of 5 based on 25 ratings.
Cauliflower Soup

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving, about: -
cal 60
pro 4 g
fat 1 g
carb 10 g
  • Portion size: 6

This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer.

Ingredients

    2 onions, chopped
    1 clove garlic, quartered
    1 stalk celery, chopped
    1 bay_leaf
    1/4 tsp (1 mL) nutmeg
    1 can (10 oz/ 284 mL) sodium-reduced chicken stock
    1 head cauliflower, chopped
    1 cup (250 mL) milk
    1/2 tsp (2 mL) each salt and pepper
    2 tbsp (25 mL) chopped fresh chives

Preparation

In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.

Pur?in food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.

Source : © CanadianLiving.com

Related content

Contests

All contests



New videos